Strawberry Spring Rolls, Orange Curd And Dipping Sauce - cooking recipe

Ingredients

4 1/2 ounces unsalted butter
3 medium oranges, juice and zest of
4 eggs
4 1/2 ounces raw sugar
2 lbs strawberries
8 spring rolls, sheets
1 egg white
2 1/2 teaspoons arrowroot
3 3/4 ounces caster sugar
2 fluid ounces Grand Marnier
2 fluid ounces water
oil, for deep frying

Preparation

To make the orange curd, put the butter, orange juice and zest together in a saucepan and bring to a boil.
While you wait for this to boil, whisk the 4 eggs and 4 1/2 ounces of raw sugar together, then slowly temper into the boiling liquid.
Simmer the mixture until it thickens, stirring continuously making sure the mix does not boil.
Leave to chill.
To make the spring rolls, finely dice the strawberries and mix with 1 1/2 Tablespoons of orange curd.
Mix the arrowroot into the egg white.
Take one spring roll sheet and turn it so that one corner is facing you.
Take 3 Tablespoons of the strawberry mix and spoon into the centre.
Fold in the left and right hand corners to the width of 3 inchces.
Brush the top of the spring roll with the egg white mixture and roll up tightly. Repeat with the remaining spring roll sheets.
Deep fry right before you are ready to serve.
For the dipping sauce, trim and quarter the strawberries and place in a pan with 3 3/4 ounces caster sugar, 2 fluid ounces grand marnier and 2 fluid ounces water.
Simmer the strawberries until they are soft, then puree the mixture in a blender.
Serve the sauce in a fondue set with the spring rolls arranged neatly around.